Nutritious by Gabby

Coconut Curry Hummus Recipe: A Healthy Snack

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A bowl of hummus topped with red pepper and shredded coconut, served alongside a wooden bowl of blue corn tortilla chips.
Coconut Curry Hummus

You have to try this fun twist on a classic healthy snack! This fresh dip is bright and perfect for spring time. It can be served with crackers, tortilla chips, fresh veggies, or even pita bread! This hummus is perfect to bring to your next get together or to make on a Sunday and have it ready to go as a snack all week long. It’s healthy, delicious, and can be made in just 10 minutes.

Meal Prep Friendly

This recipe makes a large portion of hummus, so you’ll have plenty to snack on throughout the week. If it’s too much or just you eating the hummus, you can chop the recipe in half for the same flavor but half the amount of dip. This hummus will keep well stored in an air-tight container in the fridge. After it’s made, it’s perfect for a grab-and-go snack.

What Equipment Do I Need?

If you’ve never made hummus before, you need to! It’s so simple to make and requires minimal prep/equipment.

  • High Speed Blender or Food Processor
  • Can Opener
  • Measuring Cups and Spoons
  • Garlic Press – Optional, you can always finely dice the garlic instead.
A bowl of hummus topped with a dollop of red sauce and shredded coconut, alongside a wooden bowl filled with blue corn tortilla chips.

Ingredients

  • Canned Chickpeas
  • Unrefined Virgin Coconut Oil
  • Red Curry Paste
  • Curry Powder
  • Garlic Cloves
  • Unsweetened Canned Coconut Milk
  • Cold Water
  • Unsweetened Shredded Coconut

Substitutions

  • Garlic Cloves – You can also use garlic powder or minced garlic. However, I think fresh garlic packs the best punch when making homemade hummus.
A bowl of hummus garnished with a dollop of red pepper paste and shredded coconut, served alongside a wooden bowl filled with blue corn tortilla chips.

Recipe Tips

  • After adding all of the ingredients to your blender or food processor, if the hummus is too thick, you can add extra cold water one tablespoon at a time if need be.
  • If this is being made for guests, top it with extra coconut shreds for a pretty garnish!

Coconut Curry Hummus

A fun and tasty twist on your classic healthy snack! This hummus can be made in just 10 minutes and snacked on throughout the entire week.
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Prep Time 10 minutes
Total Time 10 minutes
Course Snack, Spread
Servings 4 cups

Ingredients
  

  • 58 oz canned chickpeas
  • 2 tbsp unrefined melted coconut oil
  • 1 tbsp red curry paste
  • 2 tsp curry powder
  • 3 garlic cloves – pressed
  • 2 tbsp lemon juice
  • 1/3 cup unsweetened canned coconut milk
  • 1/2 cup cold water
  • 1/4 cup unsweetened shredded coconut

Instructions
 

  • Rinse and drain the cans of chickpeas.
  • Add all ingredients to a blender or food processor and blend until smooth. If needed, you can add extra cold water 1 tbsp at a time.
  • If not eating right away, store in an air-tight container in the fridge.
Keyword dairy free, easy, gluten free, healthy snacks, hummus, plant based, quick, snacks, vegan

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